The Community Based Education for Improving The Culinary Service Capabilities
- 10.2991/yicemap-17.2017.34How to use a DOI?
- community based education, capabilities culinary services
Bejiharjo village districts of Karangmojo is one of the villages that has tourism potential "Pindul" and the tourism potential of natural resources that began to be known by local and international tourists, so that women can be empowered in accordance with the region's potential, especially in managing the services of culinary services. This study aims to improve the ability of rural women Bejiharjo Karangmojo to provide Culinary services through community-based education. This study is action research that begins with the assessment, making the design up to the action. These actions taken using a training and advisory services in the culinary community. The subject of this study consists of 25 women who had had a culinary business services. Data processed by qualitative descriptive technique. The results of this study show that the knowledge and skill of managing culinary services among rural women in Bejiharjo village is increased. This is indicated by the formation of a community or business group services culinary, arrangement of menu, the collaboration among members of the community in providing culinary services, and the number of subscribers of food increases, the average monthly per group of 10 reservations to 15 customer.
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Sujarwo Sujarwo AU - Fitta Ummaya Santi AU - Tristanti Tristanti PY - 2017/05 DA - 2017/05 TI - The Community Based Education for Improving The Culinary Service Capabilities BT - Proceedings of the 1st Yogyakarta International Conference on Educational Management/Administration and Pedagogy (YICEMAP 2017) PB - Atlantis Press SP - 206 EP - 209 SN - 2352-5398 UR - https://doi.org/10.2991/yicemap-17.2017.34 DO - 10.2991/yicemap-17.2017.34 ID - Sujarwo2017/05 ER -